How to Make the Best Zucchini Fritters | SAM THE COOKING GUY

Shred 1.5 pounds of zucchini into a colander.

Sprinkle the zucchini with salt and let it sit for about 10 minutes to draw out the water.

Squeeze the moisture out of the zucchini using a small towel: place the zucchini in the towel, twist and turn to extract as much liquid as possible.

Drop the squeezed zucchini into a bowl.

Add a couple tablespoons of flour, a couple tablespoons of breadcrumbs, 1/4 cup of Parmesan cheese, 1/2 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, a big pinch of kosher salt, and 1 egg to the bowl.

Mix well, preferably using your hands.

Heat a non-stick pan and add canola oil until hot.

Scoop a couple tablespoons of the zucchini mixture into the pan and flatten them out.

Cook for about 2 minutes on each side until brown and crispy.

Stack the cooked fritters and serve with a dollop of non-fat Greek yogurt and chopped green onion.

Equipment Needed

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